I’ve only made this recipe twice, but I’m already obsessed with it! If you follow my blog, then you already know that I’m addicted to nice cream (aka ice cream made with bananas). I’ve experimented with several different varieties, and maybe it’s just the idea of eating charcoal colored ice cream, but I love it 🍦🐘

What is Activated Charcoal? It’s a fine black powder that is made by burning organic materials such as wood, coconut shells, peat, olive pits, etc. This process “activates” the substances once they reach a certain temperature and changes their internal structure. The health benefit of activated charcoal is that it latches onto toxins and chemicals in the gut and keeps them from being absorbed. That’s why hospitals have been known to use it in treating poison victims.

Activated Charcoal can be found in numerous beauty products, supplements, and even as a homemade tooth whitener and face mask. But have you tried it as a natural food dye? When added to banana nice cream, it becomes a gorgeous slate color and doesn’t add any weird flavors. Just creamy, delicious, healthy ice cream 😋

Enter Golden Turmeric Milk. This creamy yellow liquid is a great way to incorporate turmeric into your day, especially if you like warm, cozy drinks ☕️🍵

I actually posted a slightly embarrassing recipe for Turmeric Milk over two years ago. It was one of my first recipes, when I was still sometimes using my phone to take photos for the blog! Check out my fancier, updated version of this drink and give it a try when you want something that is both healing and filling.

You know it’s gonna be a good cake when it’s the same exact color as your wooden table 👌😂

But really, it’s got those crispy brown edges, caramel color, chocolate chips, and a perfect rise. These are all things you can see, but how does it taste you ask? Well, it’s got that nice moist cakey flavor, bursts of dark chocolate, and tastes amazing with a cold glass of coconut milk. And did I mention this cake is vegan, gluten free, and contains nutrient dense ingredients? Yep, it does 😘

I realize summer is in full swing and that means 90+ degree weather for most people and the last thing you wanna do is turn on the oven and make your house feel like the depths of hell, but trust me, this cake is totally worth it. VegNews liked it so much they published it on their website, and VegNews is pretty legit so check it out below!

Summer is just around the corner! Unless you live in South Texas like me, in which case, it’s summer year round 🔥

But I’m okay with that because it means it’s always nice cream weather. I’m still going strong 2+ years into my obsession with banana nice cream and all it’s versatility/deliciousness. I used to make chocolate peanut butter nice cream all the time and I still love it, but lately I’ve been coming up with new flavors 🍌🍨

Enter Turmeric Persimmon Nice Cream. There’s something about persimmon that kicks up the nice cream game like a million notches. Persimmon adds natural sweetness, a gorgeous bright orange color, and a creaminess that I can’t even explain but it’s amazing. Bananas are one of nature’s most perfect foods and lends more natural sweetness as the creamy base for this recipe. Finally, ground turmeric balances out all the sweetness from the persimmon and banana, adds to the vibrant color, and contributes antioxidants and other healing properties.

Blend this dish up in just a few minutes, then top with coconut flakes, fresh fruit, and coconut whipped cream. I love having this Turmeric Persimmon Nice Cream for lunch, a snack, dessert – I’ve even had it for breakfast! Aside from being sweet and creamy and A++ all around, it gives you a ton of energy to go about your day.

If you love mushrooms like me, then you’re going to love this recipe! Not only are mushrooms delicious and a great meat substitute, but they contain antioxidants, vitamin D, selenium, B vitamins and more! This recipe has two easy elements: the veggies and the cheese sauce. We’re going to start with a mixture of sauteed onion, spinach and baby bellas, then spoon them into meaty portobello mushrooms and smother it all in cashew cheese sauce. Tastes great served with quinoa or brown rice. Hearty, flavorful, and full of nutrients!

Before we get going, let me talk about this cashew cheese for a moment, because it’s so good I could literally eat it in a bowl by itself. Just like many of my dessert recipes tend to include chocolate, I’m noticing many of my dinner recipes are tending to include this cashew cheese sauce. But hey, chocolate and cheese, two things people don’t want to give up when they go vegan – and they don’t have to!

HEY THERE! I’M JILLIAN.

I live along the border of Mexico in the Rio Grande Valley of Texas and create cruelty-free recipes that are delicious! I'm here to show you that it's easy to follow a plant based lifestyle. Not only are the health and beauty benefits noticeable, but it creates a more sustainable planet and keeps our animal friends safe & happy. I also love books, music, dark chocolate, and the great outdoors. LEARN MORE…

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